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2 to 3 bulbs fennel, cut into wedges
6 shallots, peeled and halved
6 chicken legs, bone in
1 to 2 tablespoons kosher salt
freshly ground black pepper
1 to 2 tablespoons garlic powder
1 to 2 tablespoons sweet paprika
6 sprigs fresh thyme
handful of roughly torn parsley leaves
2 tablespoons Tuscanini Olive Oil
1/2 cup chicken stock
1/2 cup Baron Herzog Sauvignon Blanc or other white wine
Preheat oven to 400 degrees Fahrenheit.
Arrange chicken legs in the bottom of a roasting pan or heavy cast iron skillet. Add chestnuts, shallots, and fennel in between the chicken to fill up the pan.
Season inside cavities and outside of the chicken liberally with salt and pepper, garlic powder, and sweet paprika. Place thyme sprigs on top of vegetables, and sprinkle with roughly chopped parsley. Drizzle everything with olive oil and white wine and chicken stock.
Roast uncovered for about one hour or until internal temperature reaches 165 degrees Fahrenheit.
Sponsored by Tuscanini
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